Vegetable Fritters With Caramelised Onions Food

VEGETABLE FRITTERS WITH CORN SALSA (CAN BE GLUTEN-FREE)

Steps:

• Add the grated zucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper to a large mixing bowl. Set aside.
• Add the 1/2 cup chopped purple onions to a small frypan or skillet along with the 2 teaspoons of oil and one to two teaspoons of ground cumin. Stir over a medium heat until the onions have softened.
• Add the onions to the veges in the mixing bowl and stir to mix thoroughly.
• Using a smaller bowl- add the flour and the baking powder - aerate and mix using a whisk.
• Stir the flour into the vegetable mixture.
• Add two eggs and the milk to your now empty mixing bowl and whisk to combine.
• Add the eggs to the vegetable mixture and mix thoroughly (If the mixture is too thick- add in some extra milk or if too thin-add in some extra flour. The consistency of fritters can vary a little just depending on the moisture content of the ingredients used).
• Heat a large pan and add some extra oil for pan-frying the fritters. A medium high heat should be used.
• Drop large spoonfuls of the mixture into the hot pan. Cook fritters a few minutes each side, until nicely golden and cooked through. You may need to cook in batches- place cooked fritters into a warmed oven, cover with foil.
• While cooking the fritters you can put the salsa together- combine all salsa ingredients. Add salt and pepper to taste.
• To serve- place two or three fritters into the centre of each plate, Spoon on some bottled salsa, top with your fresh salsa and a dob of sour cream.

ROOT VEGETABLE FRITTERS

Steps:

• Place the flour in a bowl. Add the eggs and whisk until combined and smooth. Add the parmesan, parsnip, carrot, sweet potato, salt and pepper plus any changes you want to make and mix to combine well.
• Heat a large non-stick frying pan over medium heat, add a little oil and 2 tablespoons of fritter mixture.
• Flatten the mixture and cook for 2-3 minutes each side until golden. Repeat with the remaining mixture.
• Sandwich fritters together with the goat cheese or ricotta and serve with a rocket salad, or leaves of your choice.

VEGETABLE FRITTERS

Steps:

• Combine flour, baking powder, slat, and pepper. In a separate bowl, beat together the egg, milk, carrot, zucchini and green onion. Stir the wet ingredients into the dry until just combined.
• Heat 1 tablespoon of oil in a skillet. Pour the batter by tablespoons into the hot oil. Cook until golden, about 2 minutes on each side. Add the remaining oil to the skillet as needed. Drain on paper towel.

VEGETABLE FRITTERS WITH CARAMELISED ONIONS

Steps:

• Preheat oven to 180C (350F).
• For onions, heat olive oil in a large skillet, add onion and stir occasionally over low heat for 20-30 minutes or until onions are soft and caramelised, set aside.
• Combine carrot and sweet potato in a colander, squeeze out as much liquid as possible, then transfer to a bowl.
• Add green onion, coriander, spices, cornstarch and egg, season with salt and pepper and mix well.
• Divide mixture into 8 and, pressing firmly, shape each portion into a patty.
• Heat thin layer of oil in a non-stick skillet and cook fritters, in batches, over medium heat until golden brown on both sides.
• Transfer fritters to an oiled oven tray and bake for 10 minutes or until cooked through.
• Place fritters on a plate, top with a spoonful of yoghurt and some caramelised onions and scatter with crumbled feta.